Meg Makes | Spicing up chicken? There's the rub

Meg Makes | Spicing up chicken? There's the rub

Sometimes a simple spice rub is all you need to turn a ho-hum dinner into something fantastic.

This rub, which my husband put on chicken before grilling it, isn't showy. There's no super-fancy secret ingredient. But added to chicken (or your favorite protein) and then grilled? Yes, please.

It made for a solid weeknight dinner and leftovers that tasted even better the next day, as the flavors continued to meld.

This is adapted from the Biltmore Dry Rub recipe in "The Big Book of BBQ" cookbook.


1 tablespoon salt

1/2 teaspoon dried minced onion

1/2 teaspoon celery seeds

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon pepper

1/4 teaspoon dried rosemary

1/4 teaspoon ground sage

1/2 teaspoon dried dill

4 boneless, skinless chicken breasts or 6 boneless, skinless chicken thighs

Combine all dry ingredients and grind either in a spice mill or coffee grinder. Sprinkle over chicken and rub gently. Let rest in a covered container overnight in the refrigerator (or, if you're in a rush, grill immediately).

Heat grill to medium. Grill until internal temperature is 165 degrees — around five minutes per side.

Meg Dickinson is a communications professional who spends many waking hours daydreaming about food. To submit a recipe, email

Sections (1):Living
Topics (2):Food, People